Method of hanging bacon bellies in smoke



Jan. 2 8, 1930.

w. D. HONOHAN METHOD OF HANGING BACON BELLIES IN SMOKE Filed April 28, 1928 M w W (63 3 Patented Jan. 28, 1930 UNITED STATES PATENT OFFICE 'WILLIAM D. HONOHAN, OF CHICAGO, ILLINOIS, ASSIGNOR 'IO SWIFT 6n COMPANY, OF

' CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS METHOD OF HANGING BACON BELLIES IN SMOKE Application filed April 28, 1928. Serial No. 273,664.

This invention relates to means for improving the shape and appearance oat pork bellies in the production of bacon.

The object of the invention is to provide means for pulling out the shoulder creases in bellies and at the same time to cause the ML lies to square up properly rather than to shrink up on the teat line side. This invention while improvin the shoulder ends of 10 bellies also permits trlmming the bellies with less slant on the flank end, thus leaving more brisket on the bellies and making them more uniform and square.

The objects of the invention are accomplished by the provision of a pronged weight construction as shown in the accompanying drawings, in which Figure 1 is an elevation.

Fig. 2 is an end view.

Fig. 3 is an end view showing the device applied to a side of bacon.

Fig. 4. illustrates inperspective a method of hanging a side of bacon making use of the improved straightening means.

The construction illustrated consists essentially of a weight having a row of curved and sharpened prongs whereby it may be quickly applied to the lower end of a suspended pork belly. It will hold'the belly w stretched particularly pulling the skin down at the shoulder crease and improving the product by eliminating the ocket or wrin- .kles which develop it the si e'is hung away without such treatment. During the smoking operation the stretching force of the weight gradually causes the side of bacon to assume a better shape and appearance than if allowed to freely shrink.

A preferred construction as illustrated I 40 may be made by using a weight 1 which may be conveniently of cylindrical form and cut from cold rolled stock. The weight is provided with a row of drilled holes 2 into which are inserted prongs 3. The prongs 3 are spot welded to the weight 1 at the points 4:.

The free ends of prongs 3 are bent into hook form and sharpened at- 5.

at the lower shoulder end on the hell or teat line side where it exerts a stretc ing force where the maximum shrinkage would take place and prevents such shrinkage.

The device is applied to the belly by sticking the teeth or prongs 3 through the la er of hard fat on the shoulder end of the bely, care being taken not to catch the lean meat. The points of the teeth catch firmly into-the skin from the underneath side near the lower edge but do not pass entirely through the skin.

I claim:

1. The'method of suspending a side of bacon during the smoking or curing process which comprises suspending the side of bacon from one end but oif center near the belly side thereof, and applying a weight at the lower end near the belly side to stretch the shoulder crease out of the skin and minimize shrinkage at this side.

2. The method of suspending a side of bacon during the smoking or curing process which comprises suspendin the side of bacon from the flank end but 0 center near the belly side thereof, and applying a weight at the shoulder end near the belly side to stretch the shoulder crease out of the sh'n and minimize shrinkage at this side.

3. The method of suspending a side of bacon during the smoking or curing rocess which consists of suspending the side 0 bacon from one end and applying a weight at the lower end near the belly side to minimize shrinkage at this side.

Signed at Chicago this 17th day of February, 1928.

WILLIAM D. HONO 1 Figure 4 illustrates the improved method wherein the bacon is placed ofi center in the hanger and the stretching device is applied- 

